02x02 - Fowey

[bunniefuu]

Which is just as well,
because we're very hungry sailors.

Today, we're sailing into Fowey,

where we'll be gardening
in the world's biggest greenhouse.'

Easy. '...meeting some
very rare pigs...'

They're like hot-water bottles.

'...and making Cornish clotted cream.'

You didn't say I had to turn it off!

I would've turned it off
and taken a rest.

'All to make dinner
for some special guests.'

'All to make dinner
I'd only give it ten out of ten.

♪ Here comes summer

♪ We'll go swimming every day

♪ Let the sun shine bright

♪ On my happy summer home ♪

Yesterday, on the harbour
at Mevagissey...

Gorgeous sunshine.
Now, it's good Cornish weather.

It's still summer time. The skipper
said it would be a lovely day.

Oh, yeah. He says yes.
He didn't really.

Obviously, we're not fair-weather
sailors. It's lumpy.

We're quite lucky. It's only a
short hop from Mevagissey to Fowey.

I can't see the land, but luckily,
Rob knows where we're going.

This is sailing.

♪ Here comes summer
♪ Here comes summer... ♪

Cornwall's pretty well known
for its weather,

but the great thing about it
is it's changeable

and you might be inland sitting
in a rainy tent,

out here it adds to the excitement.

It's a real adventure. Can't wait
to go round the rest of the county.

We're sailing a boat, the
Morwenna, around Cornwall.

with skipper Rob and first mate,
who's also called Morwenna.

We take turns with the menu.

Today, I'm doing the starter
and pudding,

James is doing the main course.

Then it'll be up to our guests
to choose which dish is best.'

'Today's sail is just a few miles
from Mevagissey to Fowey.

We've lived near Fowey
for years so know it well.

The weather's looking poor
for the next few days,

so we're heading back east
where we'll be more protected.'

'Fowey is a natural deep harbour
so doesn't dry out at low tide.

That makes it a safe haven
for sailors like us.

Fowey's been a trading port
since the Middle Ages.

Now it's a port of call
for every type of craft,

from industrial shipping
to square riggers,

fishing boats to tourist charters.

Today, there are new kids in town -

us.'

'Fowey's narrow streets
cater for the tourist,

sailor, and the literary fan.

But there are few remains
of the industry

that shaped the harbour
from Victorian times.'

'To find out more,
we head inland

to explore a lunar landscape that
will also inspire our first dish.'

This is china clay country. Cornwall
has the largest deposits in the world.

The millions of tonnes dug up here

goes into plastics, paints, polymers
and even the coating on glossy paper.

Many of the old pits
have been reclaimed by nature,

but there's one nearby taken on
by an environmental project.

That way, mate, somewhere.
Over there.

'And this is our first stop -
the Eden Project.

A global garden created
in one of the former clay pits.

Believe it or not,
less than 20 years ago,

this was simply a hole
in the ground.

Since the biomes were built
over ten years ago,

over 13 million have visited them.

We've come to meet Dina Gallick.

She worked in horticulture
in Singapore

before she came here to take charge
of the gardens.'

Oh, hello! Hello, Dina.

James. Nice to meet you.
The dodgy sailors.

Oh! The hungry sailors!
We're after some food.

Exotic grub. What have you
got on offer? 15 that exotic?

What is it? Torch ginger.
This is really popular

in south-east Asia.

It's from the ginger family.
It's chopped fine

and put in salads or curries
and stews.

I'm not eating flowers.
I'd like some.

I'm not eating flowers.
I love edible flowers.

Well. you have to do some work
if you want it.

I have a nasty job for you.
Right. Which way?

It'll be hot and sticky
and horrible. That way.

Find Luke and the cherry picker.
You, come with me.

OK. I am a little bit scared
at this stage.

[BOTH LAUGH]

'The biomes are made of hexagonal
and pentagonal plastic cells,

held together in steel frames.

A Mediterranean environment has been
recreated in one

and a tropical rainforest in the
other. That's where we're going.'

What is your title? I'm Team Manager
for the enclosed biomes.

What have we got here?
This is why I love tropical plants.

Is this the stinky one? It's
Amorphophallus paeoniifolius.

Does it smell?
Yeah, it's mildly stinky.

It's not too bad.
They resemble rotting flesh

to attract dung beetles and stuff.

'While I go harvesting, James
does the hard work up in the canopy.'

We're going to start
with this broken one. Yeah.

Just chop through.

'The Eden biomes have been called
the largest greenhouse in the world.

From up here, I can see why.
They're huge.'

Another amazing thing
from being up here

is looking at the structure
of these domes. Easy.

How often do you come up here?
Most mornings. Really? Yeah.

I thought this would be
an occasional thing.

Seven in the morning through
till ten before it gets too hot.

What days are those
that make you think

yes, this is the best job
in the world?

When I'm climbing up in the top-most
part of the highest dome.

It really is a unique job. Yeah.

I look forward to getting
in to work in the morning.

What have we got here? Aubergines.
I recognise those. And amaranth.

That's an important grain.
Bit of pak choi.

Is that ginger? Yes. Could I break
a piece of and put it back in?

Yes, you can. I'm liking that.

We can save this bit. That's
what I was thinking. OK. So...

We let it dry out
a little bit first.

I've got a big piece of ginger.
That's turmeric. Yeah.

Related. It's another
ginger berry seed.

'There are over


Including taro,
a South American mot vegetable.

Taro. That's a big staple,
isn't it?

A-ha. See its nice tubers.

It looks like something
easy to cultivate.

You need wet ground.
These were associated

You need wet ground.
with ancient rice terraces.

I'm taking my tubers. OK.
Yeah, yeah.

Maybe James has done
some work to earn them. [CHUCKLES]

I'm going to grab one of these,
if that's all right. Cool.

Very funny seeing this
growing in Cornwall.

Part of my head is wondering
how it's possible.

Eden defies the normal growing.
Absolutely.

'I feel like I've been gone
in the jungle for some time.'

'This is a living collection so there
are only a few plants we can use,

but inspiration is free.'

What are you doing?
I've been boiling,

I've been trimming leaves,
picking papayas.

Amazing. But I saw you.

I had to work.
You weren't doing anything.

I tell you what we'll do. Let's get
something to eat. You owe me one.

We've gathered some similar plants
to cook with.

I'm going to make taro chips
with a ginger and honey sauce.

Taro's known as
the potato of the Tropics.

It can give you stomach cramps
if you don't cook it properly.'

Look at that. It's great. Just
a parboil. How many ingredients?

Ginger, chilli flakes, spring onion,

coriander, rice wine vinegar
and honey.

Six. There must be more. No,
that's it. Maybe salt and pepper.

It's just six ingredients.
He uses lots of ingredients.

'I tell him less is more,
but he won't listen.'

Quite a lot of seasoning.

We're going to give it a roll
in some polenta.

When we cook it, it should be
crispy on the outside.

If you didn't have polenta
but taro in,

you could use ordinary flour.
Because that happens all the time!

I'm going to put
a load of vinegar in a pan

and reduce it down
with ginger and honey.

This is rice wine vinegar,
but you could use cider vinegar.

I've got a nice amount
of ginger matchsticks,

a teaspoon of chilli flakes

and a tablespoon of coriander leaves

and I'm going to add
a few tablespoons of honey

and keep the heat quite high

until it turns nice and gloopy

and we'll dip these
taro slices into there.

Keep it on a high heat
for five minutes

until it's reduced in volume
by at least a half.

It'll become nice and gloopy

instead of very runny like this.

I'm adding a splash of soy sauce,

to add a nice bit of saltiness.

The main flavour will be that ginger

which will be quite spicy
but go with the taro chips.

Very nice.

These look cooked to me. They look
great. We've got banana leaves.

These look nice and crispy.
Taro wedges.

Yeah, with...
A nice Eden dipping sauce.

That's it. Look at those chips.
Really good.

Mmm. Tasty.

You like my sauce? 'How about trying
it with potato wedges?'

I knew it'd work.

It did work.

'He got away with it this time. Good.

Dina's joining us
for dinner on board later on.

Eden's given us some great ideas,

but there's lots more amazing food
to find in this part of Cornwall.'

We're on the south coast of Cornwall,

exploring the best food in and around
the port of Fowey.

We've got papaya and ginger
from the Eden Project,

which we'll use
to make dinner later on,

but first, there's
more exploring to be done.'

This is Charlestown. It was named
after Charles Rashleigh,

who designed and built this harbour

for the export of copper
and china clay.

There's even a few pubs
named after him -

The Rashleigh Arms
just up the top there.

He had a hand in designing
the village too.

A perfect example
of Georgian architecture,

it's been used
as a feature film location,

everything from Jane Austen
to Tim Burton.

A small fleet of tall ships
live here all year round.

I'm not here for them,
I've come foraging.

Ooh. Hiya. I'm James.
Hi, James, how are you?

It's Rob. Yes. I heard
this is a good place

to get local produce for a snack.
The only place.

'Dad and I have an adventure planned
for this evening.

It's the beginning of summer, cold,
so we'll need warming up.

I'm getting ingredients to make
a tasty snack on our camp fire.'

I'm after some cured meat,
or some bacon.

We have some marvellous bacon.
Let's see.

What sort of pig is it?
Cornish Black.

Is this from a local farmer?
No more than four miles away.

That is close.
Thanks a lot. Cheers.

'Right. Now, it's a long cycle up that hill

I'm meeting Dad
and we're going fishing.

Right on cue, the rain starts
and sets in

but we're not to be put off.'

We're not dressed like sailors.
The day is drawing to its close.

It's the perfect time for fishing.

We're on the River Fowey in search
of an elusive fish

known locally as a finnock, sewin,
mort or peal.

For everybody outside Cornwall,
it's a sea trout.

'We're here to meet Gary Champion,

our fly-fishing guide.'

[WHISPERS] Lovely to meet you.
How are you doing? Hello.

What are you whispering for, guys?
You don't have to be quiet?

Jacket's a bit loud. Ever since
James started fishing

I said you have to be quiet.
You've ruined that.

I thought you had to be quiet.

No, but don't bounce around
on the river bank

and create vibrations
through the water.

How long have you been fishing?
Since I was six.

I went fishing with my father
and older brother

and then I carried on.
I've done a few other things,

but for the last


Hopefully, introduce
other people to it as well.

What's special?

Everything's special
about sea trout.

They're very, very wily,
so if we were to go in

with a bright orange jacket,

you'd scare them before
we got close to the water.

Luckily, here there's been
planting done

so we can sneak in by bamboos
and bits of trees,

have a look during the day and spot
where there might be some,

so if I... Thank you.
...hand you that one

and you that one.
There's no fly on the end yet,

because I don't want you
to hurt yourself.

Take safety glass to protect the eyes.

That's why we've got the hats on.
My hat's on 'cause it looks cool.

This one matches my top, doesn't it?
[ALL SNIGGER]

It does. That will be changed
before we fish.

[ALL LAUGH]

This is a technique
we haven't learnt. No.

We come up, almost bringing
the rod tip over the rainbow.

Bring it back around, nicely aligned
behind the rod,

and make the cast.

You're both sailors so think of
this, loop a line like a sail.

The more line you've not
in that sail,

the better it'll work and the easier
it'll go across the river.

I've taken off my orange.
I'm ready to be in the zone.

It's really not as easy
as Gary was making it look.

I'm getting it up
and out of the way.

We're going to come around and...

You're speeding up a little.
Yeah, I am.

Rather than speeding up,
just chill

OK.

A little bit fast,
but you're getting there.

I'm trying to do this
with my eyes shut,

so I'm picturing
what's it'll be like later.

I'm starting to get the hang of it
but we're going to get grub ready.

It could be a long old night.

There are trout here, it's whether
we can get any, so some cooking...

We've decided to put on
some baked potatoes.

They're going to be different,
thinly sliced with some cabbage.

I picked up some nice bacon. It's
going to be cooking in the embers.

We're going to wrap up a load
of ingredients in tin foil,

put it in some ashes and leave it
to cook in the residual heat.

There's nothing quite like
bacon and cabbage.

If you've got Irish blood,
there's nothing like a spud.

We'll have quite a big dollop
of butter. Yeah.

We're going to give those five
minutes? Yeah, to parboil.

We're not using any salt, because
we've got beautiful salty bacon.

You can do this in an oven,
but it's more fun on an open fire.

Right. That's that.

That's proper sticky, that is.
It is.

Right.

So, they're only just parboiled.

What I would like is a bit
of potato water in there.

Sure. To help steam it.

Give it a sprinkling
of potato water.

A little pinch of nutmeg. Oh h*!

You'll need a lot more tin foil
Yeah.

Then a few folds on the side.

Pick that up.

We might need a roll around it.

It's perfect. It's huge. 50 now
we need the ashes out of there.

The good thing about this is it
doesn't have to be 'hot' hot.

We're going to leave it cooking
for a long time.

It's slow cooking
at a low temperature.

Well done, that's looking great.

OK. Now we wait.
Now we're going fishing.

[OWL HOOTS]

'Catching sea trout
is famously difficult,

best done after dark.

Gary says we might catch one
as early as 9pm.

Really? We could still be out here
in the small hours and it's raining.'

We think the fish is over there,

so my dad's trying to get it
out into the river

then let it come down
and hopefully we'll get a bite.

This was Gary's banker, this pool.

We've been through it, we're putting
the fly over the top of the fish,

but it's not come. It's not coming.
It's one of those things.

They don't always...
play by the rules.

I caught a little bit of vegetation,
not a Mo one.

You also caught the other bank.

I didn't know where it was,
you never told me.

'What do you feed an Irishman whose
spirits are sinking?

Bacon, cabbage and potatoes.

Dead on. That should cheer him up.'

Gary, make yourself comfortable.

We'll see what we've got.
I hope it's all right.

Scrape the top.

I thought they were further down.

Here it comes.

Pull it out. Oh, it's nice
and warmed up.

Is it warm or hot? Oh, it's burn...
Yeah.

It's been in there quite a while.


this. Baked potatoes, cabbage,

local Cornish Black bacon. Melted
butter is a good sign. Onions.

It's kept that moist. That's good.

Just... get it on the plate.

Oh. Right.

Mmm. Um, I'd like it
cooking a bit more.

Yeah. We probably weren't
out there long enough.

Maybe that's the issue. Mmm.

'So, we failed to catch a fish.

If that's not bad enough, our cabbage
surprise is far from perfect.

This Cornish bacon's
the best thing about it.'

It's hearty, but it's not
as good as a fish.

It's not. Will you join us
in the boat to eat some fish?

That'd be very good. I suppose I'd
better give you some fish to take,

as you weren't able
to catch them yourself.

This is what... Failure feels like

a wet evening after you've been
fishing.

I think this is success. If we get
a local Fowey sea trout,

I'm happy.
This is what we were after.

Wow. A lovely, fresh sea trout
out of the Fowey.

That's mine. I'll take that.

I'll take responsibility for that.
That is absolutely beautiful.

This proves that Gary does fish.
James and I don't quite.

That's going to be
really, really tasty.

I promise I'll do the van but
I can with it.

I look forward to it.

'Oh, well
What is it Scarlett O'Hara said?

Tomorrow is another day.
Come on, Son, let it go.'

♪ Good night, sweetheart

♪ Good night ♪

'We're in Fowey and we're finding
the best local ingredients

to cook a meal aboard our boat.

We've already picked exotic fruit
and caught our very own sea trout.

OK, we were given it.'

[MOOS]

'Dina and Gary are joining us
for a meal on board.

We still need some more ingredients,

so James has disappeared off
on a secret mission.

Well, two can play that game.'

'My cabbage and bacon bake didn't
quite work out as planned.

It needed a bit more cooking,
but the bacon itself was fantastic,

so I've decided to track it down
to Lankelly Farm,

a few miles inland.' Knock knock...

Hello? John?

Yes. James. Lovely to meet you.
I'm here for some Cornish Black pig.

You've come to the right place.
We had delicious bacon last night,

which I think was yours. Fingers
crossed, I'm here to get more pork.

Come on down. We were
just going down.

'John Eaton and Chris Biggs
are boyhood friends.

John was keen to farm
but had no land,

John was keen to farm
Chris had land to spare.

So they teamed up and set out
to save the rare Cornish Black pig

and reintroduce it to Cornwall.'

How rare are Cornish Blacks?

Very rare. There's only 400
registered pigs

in the world
that are Cornish Blacks.

Are you eating them? You can't eat
something that endangered, surely.

If you don't farm them, you don't...

People would stick a few in a zoo, perhaps.

but unless you farm them, that's why
they're on the extinction,

so the object is to get people
to take a couple of pigs,

litt luns, grow them on.

They do it again and say,
"This is really easy."

I say, "You don't fancy
having a sow, having your own?"

And probably one in 12,
one in 14

of the people who've had wieners

will say, "We'll give it a try."

And nine out of ten
of those succeed.

Let's go and feed them.
Quite a lot of feed.

There's quite a lot of plus.
Yes, indeed.

I think they know they're about
to get fed. Oh, yes.

[SQUEALS]
All right.

Hello. Who's hungry?

Right, let's feed the next one.
It's just the mum in there. Yeah.

There you go. While she's eating,

John's grabbed some day-old piglets.
They're very warm.

Their temperature is warmer than us.

They're like hot-water bottles.

'John holds them by their feet
so the blood rushes to their heads

and calms them down.

Then he leads me down the hili
to meet the hooligans.'

Is there quite a lot of hungry pigs?

You do see a lot of greedy pigs.

They're quiet now,
but won't be for long.

[LOUD SQUEALiNG]

Come on, then!

Come on.

I feel like the Pled Plper of plus.
This is great.

That noise when we came to the gate
was deafening, to be honest,

but they're fairly well behaved
when they're eating their food.

Bit like my dad.

The great thing about the Black

is we know we haven't changed
the breeding for 300 years.

They haven't been
messed around with,

so if they've rooted through a field
and got rid of the goodies,

we let the grass come back
and they'll eat the grass.

They're grazers. Yeah.
And they're out working

all the time, not lying around.

Don't you want your pigs to sit
still and put on weight? No.

Ours walk up and down the hills.
That keeps them nice and lean.

Ours are lean. I'm going to need
some pork to cook.

Could we look at what you've got?

Absolutely. I'm getting hungry
just thinking about it.

[HONKS]

[WHIMPERS]

Right. Here we are. Oh, wow.
A shoulder of pork.

Thank you so much.
It's been a pleasure. Cheers.

I look forward to you cooking.

Have a good day. Thanks. Cheers.
Cheers.

See you soon. Bye.

'While James is deep under cover,

I'm on the lookout
for some clotted cream.

To make the perfect cream,
you need the perfect milk.

For that, you need the perfect cow

and I've heard there's a farm
that takes cow care to a new level.

Dairy farmer Matt Rose
on hand to explain.'

They're all looking very happy. They
are. Very content. Very relaxed.

Just been milked and they're lying
around waiting for breakfast.

What's special about
this bunch of cows?

These are young ones,
in their first lactation of milk.

We keep them separate so they don't
get bullied by bigger cows.

Cows all have personalities
and characters.

It gives these h*ifers the chance to
be by themselves in their own group

with h*ifers their own age so they can

settle into life as milking cows.

I've never seen a cow
in that position before.

It's like its head is under its arm.
Tell me what they're sleeping on.

They're sleeping on mattresses,
two inches of chopped rubber.

Mattresses for cows?
Yeah, absolutely.

What's going on there? That's their
back scratcher. It's a cow brush.

She can have a good scratch,
get the brush on her back

and give herself a clean.
How do you train them to use it?

They just find it.
They love playing with it.

After the second day,

they were queuing
waiting to use it.

Really? Really. Is this normal
for this area?

It's quite common
across the dairy industry.

This is what it's about.
Looking after the cows.

They work well for us,
we work hard for them.

'But it's not the cows I'm here for.
It's the dally.

I'm meeting dairyman Bill Clark.



He and his wife Rachel produce
every type of dairy product,

including their fabulous
clotted cream.'

When you watch a big rack of that
clotted cream, what do you feel?

I feel very proud
and give a lot of credit

to a lot of people
who have done that

to make it happen. It relies on
the farmers, it relies on the staff,

it relies on the customers.

Everybody plays their part.
I'm very proud of it.

Clotted cream is the best.
Is yours better than other creams?

Of course, because of
the great doses of passion.

'They also have skill.
These pots are filled by hand

and have to be manoeuvred quickly
to keep up with the machine.

Bili's challenged me to have a go.
How hard can it be?'

just going to limber up.
[LAUGHS]

just going to limber up.
Here we go.

Oh, I'm in trouble again. There's
a special order and it's so wrong.

[TITTERS]

You didn't tell me
I had to turn it off.

I would have turned it off
in the middle and taken a rest.

I've been here a while.
Been here a while. Come on.

Take me to my clotted cream.
Yes, come on.

I've been so patient.

Working's all well and good,
but this is what we're in it for.

This is your clotted cream?
This is what it's all about.

Here's the clotted cream,
the proper Cornish way -

jam first, cream on top.

Here you go. Now you've got
to have the pleasure.

It's so amazing. This is the moment.
We've been waiting for this.

You're not having one?
My favourite is over here.

This is what Rachel's
prepared for me.

The marmalade has
that little bit of bite.

You've got to have one. Try it.
See if you can be converted. OK.

It's on toast. Yeah.

Do you know what?
That's absolutely gorgeous.

I know where there's some more food.
Fancy joining us on the boat?

That would be brilliant. Yeah.
Thanks very much.

Look at this. Bill says I'm cuddly
so it doesn't matter.

'I came away with
a feast's worth of dairy.

It's my turn to make
the starter and pud

so better get back to the boat
and get cooking.'

Papaya from the Eden Project, I'm
going to use it for my pudding.

I'm also using it
for the main course with pork.

I've got this lovely piece
of Cornish Black. Look at the fat.

This is a nice
traditional cut to use.

It's excellent to slow cook,
so I'm going to marinate it

then cook it in the oven tomorrow.

I'm making chilli
and lime shortbread.

That's pretty radical,
isn't it, really?

Depends where you come from.
It's a bit odd.

We'll see what happens.

I'm using this layer of fat
as a crackling

to serve with my slow-cooked pork.

Three ounces of icing sugar,
eight ounces of plain flour,

four ounces of
slightly salted butter.

I need to get this to the stage
where it's bread crumbs.

I use idng sugar, not caster sugar,
for my shortbread

because I always have. Why's that?

I think it makes it
sort of shorter, crispier.

So what I've done here
is just trim off

this nice piece of shoulder meat.

I'm actually going
to put it in banana leaves.

I picked them up
from the Eden Project.

I'm going to do little parcels, tie
them up and cook them in the oven.

The first thing is
the zest of a lime,

just a little to be subtle. I'm going
to chop this into small cubes,

about half an inch and this is going
to be a perfect sort of size

to throw into the banana wrap with
all the marinated flavour

and then slow cook for about
an hour and a half.

Do us a favour.
Tell me how hot that chilli is.

[SNIGGERS]

Shortbread with that much chilli?
You need none of those slices.

That's a good chilli.
They're getting all that.

Now, all my shortbread
has chilli in it,

lime in it.

Why don't we just pack it in?

I don't want to fill it up,
I don't want it too thin.

Pop in the oven now.


We'll stick it in and see.
We're still learning.

I'm going to get on with
marinating this pork.

All of the ingredients
are very simple.

I've got some oregano,
about a tablespoon of that.

A couple of bay leafs,
one whole white onion.

What are the flavours?
The flavours?

Basically, garlic, onion, a beer,
which I picked up... Beer?!

Yeah. Beer in papaya?

Beer, papaya. I've got
a tablespoon of paprika.

I'm going to serve it
with a papaya salsa,

which will show off
the flavour intensely.

You've got a lot of garlic.
Yeah, I think it can take it.

I've got so many
strong flavours in here,

the garlic will sweeten the dish

and hopefully complement the papaya.

Next, a tablespoon
of Worcestershire sauce,

which will hopefully add
that salty flavour.

Oh, and beer.
This is a very dark one.

That smells phenomenal.
It does, but it looks pretty grim.

It doesn't. It looks like
it will slow cook down,

release huge amounts of flavour.

I'm going to leave this overnight,
but if you didn't have much time,

two-three hours in the fridge
is enough to infuse that pork.

I'll drain off the beer,

wrap it in leaves
and cook it tomorrow.

Here we go. Oh, it got
a bit brown on that side.

Now just get some caster sugar on it

and the hot shortbread
will make the caster sugar stick.

'While it's warm, it's still
soft enough to cut.

This is the moment to do it.
When it cools, it'll crisp up

and shatter if I took a knife to it.

That's it, prep done.
I'm ready for battle tomorrow.'

We're in Fowey, searching out
great local ingredients

from the best food producers around.

We've collected sea trout,
exotic fruits,

clotted cream and James
has found some pork,

but there's still plenty to do.

One of my recipes needs
an ingenious contraption.

I reckon I could do
with a hand from James.'

This is a cold box, OK?

And in our cold box we have got
our clotted cream.

Inside this box we're going to make
a rigid frame to hold this bowl,

then we'll get the bowl really cold
by putting ice and salt in it.

'Salt lowers
the freezing point of ice,

making it cold enough
to create ice cream.

This method has been used
for centuries.'

We'll be stirring the ice cream on
its bed of ice.

The frame's here to keep it
rigidly in place.'

If we've done it properly
it won't fall out.

That surprised him.

It's like a mini igloo.

A couple of handfuls of ice,
a handful of salt.

We've got quite a lot of salt in there,

Put your finger in and feel
the bottom of the bowl.

Arghhh! By Jove,
you've done it, Dad! I say!

Thank you.

'So, clotted cream, icing sugar,
and then a good stir.'

Say when.

Hang on. A little bit more.

'It doesn't take long.
It's firming up already.'

It's frozen already. James,
this is freezing already.

Have you got a glove?
[LAUGHTER]

You're making my cream too thick.

Don't over...
You're making it butter.

You should just do it yourself.
Your my son.

I'm going to mutiny.
I'm taking the papaya

and going back to my pork dish.

'Finally, we add the papaya.'

For an original flavour, this knocks
spots off a raspberry ripple.

It's quite an unusual combination.

That needs to solidify a bit,
which will take a bit.

I might go and find
an ice cream cone.

Can I have two scoops? No.

Oops.

Go for it.

What's the verdict?

Fear the competition?

He's really unhappy.
A possible victory.

When you taste something nice,
you go yum.

I'm thinking, I've got a real
competition on my hands. [CHUCKLES]

'We've got five guests
coming later today,

so we're in to the countdown.

They must choose which is
the best dish of the night.

My dad's uber-competitive,
so I'd love to beat him.

The pork I marinated yesterday is
now infused with loads of flavour.

Next, I'm going to wrap it
up in banana leaves.

I want a nice handful
of this lovely marinated pork,

then we'll fold it up as though
I'm wrapping a present.

I want to keep it nice and tight.

I'm trying to keep as much of that
lovely juice in there as possible.

Because I don't know many knots,
I'm going to tuck it under.

I'm now going to pop these in
the oven at 160 for about an hour.

'While James goes up on deck
to make a salsa,

it's my turn to use the table
to prepare my seat trout.'

I want people to taste it, so what
I'm going to do

Is take some flats and grill them,
nice flats,

but I want to make it fancy.
It's a competition,

so I'm going to do a trout tartar,
which is raw trout.

By putting char-grilled chicory
with the trout,

it'll add that extra flavour.

I need some fillets. Slice
all the way along the backbone

this side of the bones.

If you do long cuts,
they hold together better.

The colour of that flesh is amazing.

I don't want the belly flash
for this.

It's a bit fatty.

Right. I'm going to skin it.
Sharp knives at all times,

cut in the middle and then
when you turn it over

there's no fish left on the skin.

Take a piece like that, put a bit of
oil on it, a bit of salt and pepper.

I'll cook it from one side down.

I won't turn it over,

which means it will be
on the point of being cooked.

[SOUND OF CHOPPING]

To really boost the sweet subtle
flavours of the papaya,

I'm going to blend it with ginger,
coriander, lime

and a bit of red chilli.
Half a red chilli will do.

And there we have it - a very
simple, tasty papaya salsa.

What we're going to do now
is start the curing process,

which is a little bit of lime.
Put the zest in.

It's the lime juice
that actually makes it cure.

Some flavours to add. Dili. Salmon
dill, trout dill. Everything dill.

We're only actually using the ends
of the dill, not the storks.

There you go. Looks good.

What have we got?
Three tablespoonful's?

Too much. Normally, two.

Change in texture now.
I'm going to do some cucumber.

When I usually use cucumber,
I don't peel it.

I'm peeling it now because I want it
to blend in with the trout.

Looking at it now,
it could do with more lime.

All the trout's absorbed the lime.

One half lime, a bit
of ground white pepper.

Adds some heat to it
without it being so noticeable.

I'll add some salt.
There's some salt.

Very simple. Stick that
in the fridge until we need it.

'The shreds of sea trout
are now opaque, not translucent.

That's how you can tell
it's curing nicely.'

Like it.

'Now we're nearly ready
for our guests.

On our menu today is...

And for dessert:'

Ahoy! Hello!
Where's the dodgy sailors?

How are you doing?

'Just in time, our guests are here.

There's Dina from the Eden Project,
John from Cornish Black Pigs,

dairyman Bill and
our sea trout guide Gary.'

♪ My friends say
I've got to stay behind

♪ Because they'd seen this kind

♪ Just like they all told me so... ♪

I've got some chicory,
I've cut it into fours

along the root. What we've got here
is honey, extra virgin olive oil,

dill and a little bit
of cider vinegar.

Put it in there for
two or three minutes. I'm done.

That looks like it's cooked.
It's not.

Here we go. Enjoy.

'Time for us to have a quick taste
while our guests tuck in.' Mmm.

That grilled stuff is lovely.

It tastes like
it's been cooked for hours.

Interesting to see how they like it.

I'm loving it.
You can really taste the fish,

because it hasn't been overcooked.
Terrific. I'm enjoyed it greatly.

Perfectly cooked.
I'd agree with you there.

It's beautiful and moist.

Very delicate. And the chicory,
I'm amazed.

It really works well.
It's gorgeous.

The biggest problem is with
overcooked fish.

That lime has just cut through it.

The cooked piece
is looking pretty good.

'Oh, dear. Worrying. They loved it.

Now it's my main course.
The pressure's on.'

I've got a corn tortilla,
sliced very thinly.

I'm going to put that
straight in to some hot oil.

I've also got a banana,
which I'm going to dip in flour,

which I'm going to season
with cayenne pepper.

It'll contrast nicely
with the sweetness of the banana.

I'm going to cook these
for one to two minutes.


longer for the banana.

You want it nice and golden, crispy
on the outside, goody in the middle.

Yours.

So, I'm making some garlic rice.

Over here, this is black beans,
caramelised onion,

a bit of red wine, salt and pepper.

Wow. That's the way
they should go in.

It's worked pretty well. We don't
know how the pork inside tastes yet.

Here we go.

Wow.

Enjoy it and I hope it's all right.

Look how moist that is.
I'm pretty pleased with that.

I'm going to try pork and papaya
salsa. That just melted in my mouth.

For me, it's slightly
too dry. Shame.

Maybe that crackling should've
stayed in the pork dish.

The flavour is coming through
the nose to start with.

Mmm. That's deliciously
interesting.

That works really well Mmm.
Well done.

Plenty of garlic, which is
always a good thing.

Really interesting. The pork
is beautifully succulent.

Fantastic. Very, very good.

I was expecting the pork
to be much more moist,

but it's dried and that drying

has given it a much more intense
flavour. An interesting flavour.

The salsa's really nice.
It could be a bit hotter.

Sorry, I don't really like the pork.

Because the fish was so amazing...
[LAUGHTER]

...how do you... Seriously, how do
you follow it? The fish was unreal.

It looks a little bit like
a clotted cream dumpling.

This very fancy squidgy bottle
we've got is full of raspberries.

That have been heated up
and stuck through a sieve.

It looks very exotic. A-ha! Pudding!
Dessert is served!

There you go. Enjoy!
Thank you. Thank you.

The excellent thing about this dish

is the clotted cream is the star.
You can't argue with it.

It's pure Cornwall on a plate.
Delicious! It's really rich.

You can really taste
the clotted cream.

There's almost a... Mmm. There's
almost a nuttiness coming through.

Very, very good. It's bloody good.

I'd only give it ten out of ten.

That was your dessert.
We'd like to know

which of the courses
were your favourite?

Who preferred the starter?
Gary. Gary's right.

The main course. Hands up.

That was for the pigs.

Dessert?

So, one for the starter, one
for the main, two for the pudding.

That means you win. Well done.
Dammit!

It was a great competition.

'We're keeping track of wins
on a sea chart.

Red for me, blue for my dad.

I'll give him this one,
but it's still early days.'

Can I have my pin, please?
Well done, Dad.

Thank you, Son.

Fowey... Where is it? I don't need
to know, I haven't won yet, have i?

Why would I worry? There it is.
Next time. Well done.

Obviously. God,
it's looking a bit blue.

That's one of the nicest meals
we've cooked.

I like the variation
of what we're doing.

The competition's on.

Look at that. Dad! Blue, blue, blue.

It looks good. You can imagine blue
all around Cornwall.

Blue, blue, blue, blue. A nice look.

'So, we've suffered mist, rain,
wind and choppy seas in Fowey

and weathered it all
to find sunshine again.

That's the life of a seafarer.
Now we're heading east

looking for the next port of call

on another leg of our coastal
cooking adventure.'